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Sandringham
type: Dessert, Sauce
identification: Medium to large. Round conic. The base colour is green, washed pale orang e on the sun exposed face and marked with scattered red stripes as well as dark russet lenticels. The eye is small and partly open, set in a somewhat deep and narrow basin. The stem is short and slender, set in a deep and narrow, russeted cavity, flushed.
characteristics: The flesh is coarse-grained, soft and mealy.
uses: dessert. Cooks to a sweet, richly flavoured, cream-coloured apple sauce.
origins: An open pollinated seedling of Winter Pearmain raised by Perry/Penny, head gardener/game keeper at Sandringham, Norfolk (U.K.). Introduced in 1883 in which year it received a First Class Certificate from Royal Horticultural Society. Introduced by Veitch.
cultivation: Moderately vigorous, spreading tree. Bears fruit on spurs.
progeny: Eynsham Dumpling
harvest: In the middle of the fourth period.
pollination group: E
pollination peak: 19
ploidism: Diploid. Self sterile.
harvest period: 4
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